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MUFFINS - lemon crumb
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TOTAL TIME: Prep: 25 min. Bake: 20 min./batch MAKES: 40 servings Ingredients | |
6 cups | all-purpose flour |
4 cups | sugar |
3/4 teaspoon | baking soda |
3/4 teaspoon | salt |
8 | eggs |
2 cups (16 ounces) | sour cream |
2 cups | butter, melted |
3 tablespoons | grated lemon peel |
2 tablespoons | lemon juice |
TOPPING: | |
3/4 cup | all-purpose flour |
3/4 cup | sugar |
1/4 cup | cold butter, cubed |
GLAZE: | |
1/2 cup | sugar |
1/3 cup | lemon juice |
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Nutritional Facts
1 each: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 40
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